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How to Make Nut Milk

 

Happy How-To Day!!!  I am super excited to share this episode with you because knowing how to make nut milk is a GAME CHANGER!!  I remember before I tried it thinking meh, how much better can it be than store bought?  Well let me tell you – it’s so much better.  And not to mention it only takes a few ingredients with no fillers or gums like most store bought versions.  In this video I show you super standard way to make it with no additions – but my favorite way is to add in a pitted date, splash of vanilla and a pinch of sea salt. That recipe is below!  Now you might be wondering, well what can I use this nut milk for?  So many things! Here are a few of my favorites:

 

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Nut Milk

  • Author: Kelsey

Ingredients

  • 1 cup raw nuts (almonds or cashews are my favorite)
  • water to cover the nuts
  • 4 cups of filtered water
  • 1 -2 pitted medjool dates (optional)
  • 1 teaspoon vanilla extract (optional)
  • pinch of sea salt (optional)

Instructions

  • Place nuts in a bowl and then pour some water over the nuts until they are completely covered.
  • Let the nuts soak in that water for 4-12 hours. The longer the better but no longer than 12 hours.
  • Pour out the water that the nuts soaked in and discard.
  • Pour the soaked nuts into a blender and add 4 cups of filtered water.  If you want it a little sweetened (which is how i love it!) also add in 1-2 pitted dates, vanilla extract and salt.  Blend on high until white and there are no big chunks of nuts.
  • Line a bowl or large pyrex measuring cup with a nut milk bag and pour the mixture into the bag.
  • Pick the bag up and slowly squeeze out the nut milk until all of the liquid is removed.
  • Store in a glass jar in your refrigerator for up to 5 days.

Notes

3 replies
  1. Ann says:

    You need to cook the nut milk until soft boil and for 5 minutes after you blenderize it. Then strain out the pulp. If you do not cook it, it tastes “raw”. Asians have been cooking soy milk for centuries.

    Reply

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